Kamut semolina porridge

Based on 12 ratings
Nadine Horn and Jörg Mayer

Nadine Horn and Jörg Mayer

www.eat-this.org

Bloggers

“We love to eat kamut semolina porridge for breakfast. Especially in summer when there are fresh berries, this is one of our favorite treats!”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
70 g kamut semolina
375 ml plant-based milk
2 tbsp poppy seeds
1 tbsp maple syrup
200 g fresh berries (e.g. raspberries, blueberries, gooseberries)
maple syrup for serving
Metric
Imperial

Utensils

  • medium saucepan
  • whisk

Nutrition per serving

Cal
230
Protein
11 g
Fat
3 g
Carb
35 g
  • Step 1/2

    Add plant-based milk to a saucepan over medium-low heat and bring to a boil. Add kamut semolina, poppy seeds, and maple syrup and stir to combine. Remove from heat.
    • 70 g kamut semolina
    • 375 ml plant-based milk
    • 2 tbsp poppy seeds
    • 1 tbsp maple syrup
    • medium saucepan
    • whisk

    Add plant-based milk to a saucepan over medium-low heat and bring to a boil. Add kamut semolina, poppy seeds, and maple syrup and stir to combine. Remove from heat.

  • Step 2/2

    While still hot, transfer porridge to serving bowls and let sit for approx. 5 – 10 min. Garnish with berries and top with more maple syrup, if desired. Enjoy!
    • 200 g fresh berries (e.g. raspberries, blueberries, gooseberries)
    • maple syrup for serving

    While still hot, transfer porridge to serving bowls and let sit for approx. 5 – 10 min. Garnish with berries and top with more maple syrup, if desired. Enjoy!